Digital Library at Rajiv Gandhi University, Arunachal Pradesh
The Digital Library at Rajiv Gandhi University, Arunachal Pradesh is an online emplacement for collecting, preserving, and disseminating the institute's quality teaching research and extension output to the Global community.
Please use this identifier to cite or link to this item:
http://rguir.inflibnet.ac.in:8080/jspui/handle/123456789/6398Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Mratinković, Aleksandar | - |
| dc.date.accessioned | 2021-11-15T05:56:52Z | - |
| dc.date.available | 2021-11-15T05:56:52Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.isbn | 978-1-98464-044-4 | - |
| dc.identifier.uri | http://rguir.inflibnet.ac.in:8080/jspui/handle/123456789/6398 | - |
| dc.language.iso | en | en_US |
| dc.publisher | 3G E-learning | en_US |
| dc.subject | FOOD CHEMISTRY | en_US |
| dc.title | THEORY, PRACTICE AND TECHNIQUES IN FOOD CHEMISTRY | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Chemistry | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 9781984640444 Done 22.pdf Restricted Access | 5.32 MB | Adobe PDF | View/Open Request a copy |
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